Louisiana Grills BLACK LABEL LGV4BL Manuel Du Propriétaire page 23

DIFFICULTY: EASY
COOKING METHOD: SMOKING
SERVINGS: 4-6
PREP TIME: 60 MINUTES
COOK TIME: 480 MINUTES
PELLET FLAVOR:
• HICKORY
• OAK
• MESQUITE
• PECAN
DIFFICULTY: EASY
COOKING METHOD: SMOKING
SERVINGS: 4
PREP TIME: 15 MINUTES
COOK TIME: 65 MINUTES
PELLET FLAVOR:
• COMPETITION BLEND
• HICKORY
• MESQUITE
SMOKED BEEF BRISKET
INGREDIENTS:
1 Beef Brisket, 12-15 lbs (5.4-6.8kg)
Louisiana Grills® Beef and Brisket Rub
INSTRUCTIONS:
• Turn on your grill. Let the fire catch, then set your grill to 107°C / 225°F.
While the grill is heating up, trim your brisket of excess fat by leaving about
one quarter of an inch of fat so the meat stays moist during the long cooking
process.
• Season with your favorite rub - whatever floats your boat! Place your brisket
on the grates of the grill, fat side up. Let it smoke for about 8 - 10 hours, or until
the internal temperature reaches 87°C / 190°F.
• Remove the meat from the grill. Wrap in pink butcher paper, then wrap that in
a towel. Let it rest in a cooler for up to an hour so the juices can sit.
• Slice against the grain and enjoy!
TIP: TO SPEED UP THE STALL (THE POINT DURING THE COOK WHERE THE
INTERNAL TEMPERATURE STALLS FOR A LONG PERIOD OF TIME BEFORE
RISING AGAIN) TRY WRAPPING YOUR BRISKET TIGHTLY IN ALUMINUM FOIL OR
PINK BUTCHER PAPER WITH A LITTLE BIT OF LIQUID INSIDE (BEEF STOCK IS
GOOD) AND THROW BACK ON THE GRILL UNTIL IT REACHES YOUR DESIRED
TEMPERATURE.
SMOKED CORNISH HENS
INGREDIENTS:
4 whole Cornish Game Hens
750 ml/ 3 c., Mandarin Rice
15 ml / 1 tbsp, Olive Oil
5 ml / 1 tsp, Smoked Paprika
250 ml / 1 c., Orange Marmalade
INSTRUCTIONS:
• Preheat smoker, then adjust to 135-177°C / 275-350°F.
• Rinse Cornish hens and pat dry with paper towel. Brush Cornish hens lightly
with olive oil, and sprinkle with paprika.
• Place Cornish hens in smoker. Smoke for 45 to 60 minutes, until the drumstick
meat is tender when pressed.
• Baste with orange marmalade during last 20 minutes of cooking time. Remove
from smoker and arrange on serving platter.
TIP: IF YOU WANT TO CATCH THE DRIPPINGS TO MAKE GRAVY, PLACE THE
TURKEY ON A RACK INSIDE A LARGE ALUMINUM FOIL ROAST PAN. ADD 0.6 CM
/ ¼" OF WATER OR BROTH AND SOME SEASONING INTO THE BOTTOM OF THE
PAN. MONITOR THE JUICES, AS YOU MAY NEED TO ADD MORE DURING THE
COOKING PERIOD.
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